Here is a concise summary of the provided text, which appears to be a transcript of a video recipe for a beetroot salad:
**Recipe:** Beetroot Salad with Cheese, Nuts, and Fresh Herbs
**Key Ingredients:**
* Beets (baked in foil with oil, salt, and vinegar)
* Flavored cheese (e.g., Dorblu, Gorgonzola, or Goat Cheese)
* Roasted almonds
* Fresh mint
* Balsamic vinegar
* Extra virgin olive oil
* Fresh raspberries
* Optional: Buckwheat popcorn for added crunch
**Summary of Instructions:**
1. Bake beets in foil with oil, salt, and vinegar at 210-220°C for 40 minutes.
2. Let cool, then peel and cut into desired pieces.
3. Combine with flavored cheese, roasted almonds, fresh mint, balsamic vinegar, and olive oil.
4. Add fresh raspberries and optional buckwheat popcorn for crunch.
5. Serve as a simple yet elegant restaurant-style dish.
Here are the extracted key facts in short sentences, numbered for reference:
**Beet Preparation**
1. Beets are prepared with foil to retain heat and moisture.
2. Each beet is recommended to be wrapped individually in foil.
3. A toothpick is used to prick the beet on top before wrapping in foil.
**Baking Beets**
4. Beets are baked at 210-220 degrees for 40-45 minutes.
5. Beets can be cooled before handling to avoid discomfort.
6. Up to 10-15 beets can be baked and stored in the fridge (not in a plastic box).
**Salad Composition**
7. Baked beets can be paired with flavored cheese (e.g., dorblu, gorgonzola, goat cheese).
8. Cheese adds a bright, salty, and sweet contrast to the beets.
9. Roasted almonds can be added for a nutty flavor and crunchy texture.
10. Fresh mint leaves are used for added fragrance and flavor.
11. Balsamic vinegar is used to balance the sweetness of the beets.
12. Extra virgin olive oil can be used, but in moderation.
13. Fresh raspberries add sweet and tasty blotches to the salad.
14. Buckwheat popcorn provides an additional crunchy element (optional).
**General Cooking & Serving**
15. It's recommended to leave the skin on beets during baking to preserve nutrients.
16. The skin protects the vegetable from losing moisture and nutrients when heated.
17. Beets can be stored in the fridge after baking, still in their foil.